Dry-frying (干煸 gān biān), one of six uniquely Szechuan cooking techniques, means food cut into thin sticks stirred continually in a wok with a very small amount of oil over a medium high flame until the food is dried out slightly, browned.

Sichuan cuisine is a style of Chinese cuisine originating in Sichuan Province of southwestern China is famed for bold flavors, particularly the spiciness resulting from liberal use of chilis and "numb" or "tingling" flavor of the Sichuan peppercorn.

Shred the chicken, bamboo shoots and dried chillies. Combine together maggi sauce, rice wine and salt in a small bowl. Heat some oil in the skillet until hot. Add in shredded dried chillies and fry until fragrant. Remove the dried chillies and reserve for the later use. Add in shredded chicken and cook until the chicken have released the oil. Add in the prepared dresing and shredded bamboo shoots.

Continue stir-frying 1-2 minutes. Return the fried chillies, and season the mixture with pinch of chicken bouillon. Toss until well combined. Sprinkle the spring onions over and transfer to a serving plate.

Really delicious! I didn't know this was one of the main styles of Szechuan cooking. Interesting! How much Maggi sauce is required, Angie? I would like to try this the next time I have leftover roast chicken too :)

@The Little Teochew:Oops, it's 15 grams. I must have missed it out when I copied and pasted from my recipes notebook.@Art and Appetite:I am so happy to see you back. :-))@Chef E:You are there too? I must go and check it out!@Donna-FFW:You would love Szechuan food, they are HOT!

Thanks a bunch, friends, I am off now to yoga, come back soon to reply. Thanks again!

Angie, this is a dish I would love to have it served for dinner...it must be very tasty with the bamboo shoots and sichuan peppercorn. Thanks for sharing...your photos make me want to cook this dish :)

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